Crispy fried polenta is easy to make and goes with just about anything.
It’s great as an accompaniment to main courses, or you can cut it into little squares or circles and fry them in olive oil to use as the base for tasty, gluten free canapés.
Polenta is dried and ground corn and is generally made from yellow corn, but most good deli’s and supermarkets also stock a white corn polenta.
To make about 24 little rounds for canapés, bring 1 litre of water to the boil with 1 teaspoon of salt, and in a steady stream, whisking constantly, sprinkle in the polenta. Whisk until thick, turn down the heat as low as possible and cook for 10 minutes, stirring with a wooden spoon occasionally.
Pour into a lightly greased tray and allow to set in the fridge.
Turn the polenta out onto a cutting board and cut into the desired size and shape.
Fry pieces in hot oil until golden and crispy.